Sincerely Carolina

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Indoor Kitty for the Day.

by caroline

Whew! Rough morning. :(

I spent most of last night with a migraine, went to bed with ice on my head, struggled with pain throughout the night and woke up with my little friend the migraine still clinging on to the right side of my head for dear life.

Upon waking up, I took my medicine (I tend to wait until the very last minute to do this), iced some more and was finally able to put together a delish breakfast. I had planned on exercising before eating, but, after waking up sick, I knew it wouldn’t be in my best interest to do so.

So, breakfast it was! I had Black Cherry Chobani Yogurt (did you know it’s certified gluten-free?) with Peanut Butter Granola with Coconut, blueberries and raisins. Oooo — and cantaloupe on the side. Let me tell you … this was just what I needed. Mmmm.

Even though last night was rather blah, our early evening dinner was yum. Especially, because of this tasty side dish …

As you know, we’re visiting Pittsburgh in an effort to organize our lives, so that means we have an opportunity to spend time with my fam. :) My mom had a request for scalloped potatoes, so I decided to whip up a gluten-free and vegan version of the classic recipe. I based my recipe on this one and went from there, adding mushrooms for an interesting touch:

Scalloped Potatoes with Mushrooms (gluten-free + vegan)

(Print me!)

Ingredients

  • 6 medium-large baking potatoes, sliced thin
  • 10 ounces mushrooms, sliced
  • 1/2 medium white onion, sliced
  • 4 Tablespoons vegan butter, plus more for greasing baking dish
  • 1/4 cup gluten-free flour
  • 1-3/4 cups gluten-free vegetable broth
  • 3 Tablespoons vegan + gluten-free sour cream
  • 1/2 Tablespoon chili powder
  • salt and pepper, as desired

NOTES: I used Idaho potatoes, Earth Balance Olive Oil Natural Buttery Spread, The G-Spot Gum-Free, Gluten-Free Flour Mix and Follow Your Heart Vegan Gourmet Sour Cream.

 

Directions

Preheat oven to 325 degrees. Grease a 9×13 baking dish with vegan butter. Layer potatoes, mushrooms and onions.

In a medium saucepan, melt the butter; stir in flour until smooth. Slowly add broth and sour cream. Simmer, stirring frequently for about 2 minutes, until thick and bubbly. Pour mixture over potatoes, mushrooms and onions. Sprinkle with chili powder, salt and pepper.

Cover with foil and bake for about 1 hour, until potatoes are easily pierced with a fork. Uncover and bake an additional 10 minutes, until potatoes turn golden brown.

We served these alongside steamed fish and roasted broccoli, and it was PERFECTION! I think they would also be wonderful with a sprinkle of cheese on top. Just sayin’.

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It’s a rainy day here, so I’m planning on keeping my workout indoors. I’m hoping I will get rid of this last bit of my migraine by getting my sweat on. *Fingers crossed!*

Something about rainy days makes me want to be all snuggly. The kitties agree …

Happy Thursday!